Salmon-Noodle Casserole
4
Points®
Total time: 1 hr 3 min • Prep: 20 min • Cook: 43 min • Serves: 4 • Difficulty: Easy
This comfort-food casserole is sure to please on blustery winter days. Though tuna is more traditional, we used salmon for a richer colour and taste.
Ingredients
Uncooked whole wheat pasta
6 oz, elbow macaroni or penne
Onion
1 cup(s), chopped
Red bell pepper
½ cup(s), chopped, chopped (plus some rings for garnish if desired)
Green bell pepper
½ strip(s), chopped
Fat-free skim milk
1 cup(s)
Raw egg
2 large
Chives
2 tbsp(s), fresh, minced
Smoked paprika
¼ tsp(s)
Table salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Canned salmon
6 oz, picked over for bones
Instructions
1
Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray.
2
Bring a large pot of water to a boil; add pasta, stir and bring to a boil again. Cook until pasta is completely tender, about 8 to 10 minutes; drain, return pasta to pot and set aside.
3
Coat a large nonstick skillet with cooking spray; add onion and peppers. Sauté over medium-high heat, stirring frequently, until onions start to brown, about 5 minutes; add to pasta pot.
4
Bring milk to a simmer in a small saucepan. Meanwhile, beat eggs in a small, heatproof bowl. Slowly pour half of warmed milk into eggs (while beating constantly); pour mixture back into saucepan. Cook over medium heat, stirring constantly, until mixture thickens to consistency of custard sauce, about 5 minutes; remove from heat. Stir in chives, paprika, salt and pepper; then stir seasoned sauce into pasta pot.
5
Add salmon to pasta pot and spoon mixture into prepared casserole dish. Bake until mixture is piping hot and top is browned, about 20 minutes. Garnish with red pepper rings before serving if desired. Yields about 1 1/3 cups per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.